Week 11 - Nutrition Flashcards
What are 5 details about public health nutrition?
Strives to improve or maintain optimum nutritional health of the whole population and high risk or vulnerable subgroups within the population
Emphasizes health promotion and disease prevention but may include therapeutic and rehabilitative services when these needs are not adequately addressed by other parts of the health care system
Uses multiple, coordinated strategies to reach and influence the community, and organizations and individuals that make up the community.
Requires organized and integrated community nutrition efforts with leadership provided by the state and local health agency.
Community nutrition efforts involve a wide range of programs that provide increased access to food resources, nutrition information and education, and
health-related care; they also include efforts to change behavior and environments and to initiate policy
What are the 3 discrete functions of effective public health nutrition?
The acquisition, synthesis and dissemination of knowledge relating nutrition to health and disease
Surveillance programs to detect potential nutritional problems across the life course among the population, and to monitor change
Evidence-informed policy development, implementation and evaluation
What are the 7 situations that helped develop public health nutrition in the U.S.?
Infant mortality
Access to healthcare
Epidemics of communicable disease
Poor hygiene and sanitation
Malnutrition
Agriculture and food production (in response to changes in food production)
Economic depression, wars, and civil rights
What are the 6 classes of nutrients?
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
What are the 8 carbohydrate (CHO) classifications?
Simple Carbohydrates (end in –ose):
Monosaccharides: fructose, galactose, glucose
Disaccharides: sucrose, lactose, maltose
Sweet taste: sucrose, fructose, lactose
Complex Carbohydrates
Starch (amylose & amylopectin)
Dietary Fiber
Whole vs. refine grain
Source of Energy: 4 kcals per gram
What is the function of proteins? What is its source of energy? What are its dietary sources?
Function: growth and maintenance of body tissues like muscle, blood, hormones, and cell membranes
Source of energy: 4kcals per gram
Dietary sources are eggs, meat, beans, etc.
What are 5 details about proteins and amino acids?
Amino Acids (building blocks of protein)
20 amino acids: 9 essential, 11 non-essential
Complete proteins: food sources with all 9 essential aa
Incomplete protein: food sources missing 1 or more of the essential amino acids
Plant vs. Animal Protein
What are the 8 key functions of proteins?
Growth and maintenance
Enzymes
Hormones
Antibodies
Fluid and electrolyte balance
Acid-base balance
Transportation
Energy: proteins provide some fuel for the body’s energy needs
What 2 deficiency syndromes and conditions linked to protein-energy malnutrition?
Kwashiorkor and marasmus
What are 8 details about kwashiorkor?
Protein deficiency mainly seen in young children
Low-serum albumin
Severe edema (hair discoloration and burn-like skin lesions)
Severe apathy and lethargy
Precipitated by measles or other severe infection
Abrupt weaning after birth of a new baby
Decreased cell-mediated immune function with high infection complications: return to normal with treatment
Rapid reversal of all signs and symptoms two weeks after with high protein diet
What are 7 details about marasmus?
Total energy depletion
Seen in both young children and adults
Children alert, ravenous, and irritable
Often seen with HIV/AIDS, tuberculosis, malignancies, etc.
High energy and protein diet required over many months for recovery
Early weaning under 6 months with poor breast milk substitute major risk factor
Cognitive impairment
What are the 4 functions of fat in the body? What is its source of energy?
Excess/Stored Energy
Organ Protection
Temperature Regulation
Insulation: Myelin Sheath
Source of Energy: 9 kcals per gram
What are the 2 fat classifications? Give examples.
Unsaturated fat:
Monounsaturated: 1 double bond in the chain
Polyunsaturated: 2 or more double bonds in the chain
Omega-3 & omega-6 fatty acids
Saturated Fat:
Trans Fat
Cholesterol: animal products only
Sources: butter, oils, eggs
What are the 4 classifications of micronutrients? What are the functions?
Classification:
Fat Soluble and Water Soluble Vitamins
Major Minerals and Trace Minerals
Functions: coenzymes of energy metabolism, catalyst for
biochemical reactions, antioxidants, structural
What are the 4 fat soluble vitamins?
Vitamins A, E, D (D3), and K
What are the best sources, function, and deficiency symptoms linked to vitamin A?
Best sources: liver, dairy products, egg yolks, fish oils, dark green leafy vegetables, yellow vegetables, and yellow fruits
Functions: repair and maintenance of cells, maintenance of immune system, and essential for normal eyesight
Deficiency symptoms: dry skin, shortness of breath, weakened bones, depressed immune system, and night blindness
What are the best sources, function, and deficiency symptoms linked to vitamin E?
Best sources: vegetable oils, whole grains, when germ, liver, dark green leafy vegetables, nuts, and legumes
Function: powerful antioxidant and protects the walls of red blood cells from becoming fragile
Deficiency symptoms: anemia, breakdown of red blood cells, muscle weakness, and problems with transmission of nerve impulses
What are the best sources, function, and deficiency symptoms linked to vitamin D (D3)?
Best sources: fish liver oils, fortified milk, and exposure to sunlight
Functions: necessary for the formation of bones and teeth and aids in the absorption and utilization of calcium
Deficiency symptoms: weakened bones, enlarged joints, and muscle spasms
What are the best sources, function, and deficiency symptoms linked to vitamin K?
Best sources: liver, egg yolk, and dark green leafy vegetables
Function: controls 4 of the proteins needed for blood to clot
Deficiency symptom: long blood clotting time
What are the 9 water soluble vitamins?
B-1 (Thiamin)
B-2 (Riboflavin)
Niacin
B-6
Folate
B-12
Pantothenic acid
Biotin
C (absorbic acid)
What are 2 details about water? Name its functions.
60-70% of the body weight
Effects every system and every part of our body
Functions: nutrient/waste transportation, regulation of body temperature, and lubricant for joints
Give 5 details about the DASH diet.
Dietary Approaches to Stop Hypertension
High in whole grains, fruits, vegetables, and low-fat dairy
Adequate calcium, potassium, and magnesium
Low in red meat, sweets, and sugar beverages
Low in saturated and trans fat and cholesterol
What are the 9 food groups and their recommended serving sizes for the DASH diet?
Grains: 6-8
Vegetables: 4-5
Fruits: 4-5
Low-fat or fat free dairy: 2-3
Meats, poultry, and fish: less than 6
Nuts, seeds, dry beans, and peas: 4-5/week
Fats and oils: 2-3
Sweets: 5/week
Sodium: 2300 mg
What are 9 ways to cut sodium from diet?
Remove salt shaker
Add little if any salt to cooking
Buy more fresh or plain frozen “no added salt” veggies
Use more herbs and spices
Make soups and stews ahead without salt and let flavors blend
Use fresh poultry, lean meat, and fish
Use unsalted canned or frozen vegetables
Choose convenience foods low in salt when available
Use fewer convenience foods as a whole
Where do we get most of our salt?
Convenience foods
What is the percent daily value based on? When is it useful?
2,000 calorie diet (for females) and amount provided in 2 serving
Useful when evaluating products
Define BMI. What are its weight status classifications?
BMI: the body mass divided by the square of the body height, and is universally expressed in units of kg/m2
Correlates with body fatness
Weight status classifications:
Underweight: < 18.5
Normal:18.5-24.9
Overweight:25.0-29.9
Obese:30.0-39.9
Morbid obesity: > 40.0
What are the advantages and limitations of body weight assignments?
Advantages of body weight assessments: easy to calculate and inexpensive to assess
Limitations:
Fail to measure amount of weight coming from fat and location of fat
Does not account for age, race, (BMI - gender)
Limited use for: athletes, pregnant women, older adults
What are 3 examples of how certain variables can influence BMI interpretation?
On average, older adults tend to have more body fat than younger adults for an equivalent BMI
On average, women have greater amounts of total body fat than men with an equivalent BMI
Muscular individuals, or highly-trained athletes, may have a high BMI because of increased muscle mass
What are the 16 essential minerals?
Calcium
Phosphorus
Sulfur
Potassium
Chlroine
Sodium
Magnesium
Iron
Fluorine
Zinc
Copper
Manganese
Iodine
Cobalt
Selenium
Chromium
Molybidenum
